Crazy Pizza Bread

Ingredients:
1 teaspoon yeast
3/4 cup warm water
1 2/3 cups all-purpose flour
1 teaspoon kosher salt
1/2 cup Ripe Olives or 1/2 cup Black Ripe Olives, sliced
1 1/2 cups favorite toppings, chopped, Use your favorite pizza toppings for this. I used red bell peppers, green peppers and pepperoni to keep it kid-friendly. Other suggested add-ins: caramelized onions and roasted garlic (dry roast unpeeled cloves on a skillet for about 5 minutes, then finely mince or mash into a paste). If using a topping that will render fat, such as bacon, pepperoni, salami, etc; microwave it for a minute or two to prevent the fat from rendering into the dough while baking, which will alter the texture of the bread.
8 oz. shredded mozzarella cheese
1 tablespoon olive oil
Serve with a simple marinara sauce or tomato soup for dipping.

Sprinkle yeast over warm water in a bowl. Let it sit for 3 minutes until foamy, then add in flour and salt. Mix (using a mixer, spoon, or your hands) just until it comes together. Add in the olives, and the other toppings, and combine well. Dough will be tacky, but feel free to dust with a bit more extra flour if it feels too tacky. Let rise for about 1 hour, then put in the refrigerator for another hour.

Take the dough out of the refrigerator and flour a Silpat sheet or baking paper. Roll out into a rectangle about 11×17”. Sprinkle cheese over top. Then, using the Silpat or paper, fold along the long side, like an envelope. Seal sides so cheese is not exposed. Let rest while you preheat oven to 450F/220C . Let oven stay at 450/220 degrees for 20 minutes.

Bake the bread, either on a pizza stone or baking sheet, for 25 to 30 minutes, until golden brown. About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking. Let rest on a wire rack to cool slightly before slicing.

To pack for lunch, wrap slices in foil and lightly toast before putting it in a lunchbox. Include a small container of tomato soup or marinara sauce for dipping.

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